Botinggan Omelette

Method

1. Salt the halved Botinggan tomatoes lightly and leave them cut-side down on a rack for 10 minutes to release excess juice.
2. Heat 1 tablespoon oil and sauté garlic and onion until translucent.
3. Add the tomatoes cut-side down and cook until blistered. Turn and continue until their juices reduce to a thick, bright relish.
4. Season the tomatoes with fish sauce and pepper, then transfer half to a plate for topping.
5. Beat the eggs gently with the spring onion and fold in the remaining cooked tomatoes.
6. Heat the remaining oil over medium-low heat, pour in the eggs, and draw the cooked edges toward the centre as they set.
7. Cover for the final minute. Remove while the eggs are softly set and spoon the reserved tomatoes over the top. Serve immediately with rice; the tomato acidity should balance the rich egg rather than leave water on the plate.